Name: Creamy Pesto Gnocchi with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.5 cup potato gnocchi; 0.25 cup non-fat Greek yogurt; 1 tbsp basil pesto; 1 tbsp sun-dried tomatoes; 1 cup fresh spinach; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp olive oil

Creamy Pesto Gnocchi with Sun-Dried Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Gnocchi with Sun-Dried Tomatoes

Pan-seared chicken and potato gnocchi tossed in a velvety basil pesto sauce with tangy sun-dried tomatoes for a vibrant and satisfying meal.

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NUTRITION

Protein

53.8g

Fat

21.1g

Carbs

42.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.5 cup potato gnocchi

0.25 cup non-fat Greek yogurt

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup fresh spinach

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

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PREPARATION

1
Dice the chicken breast into bite-sized pieces and season evenly with garlic powder, sea salt, and black pepper.
2
Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.
3
While the chicken cooks, boil the potato gnocchi in a pot of salted water until they float to the surface, then drain immediately.
4
Reduce the skillet heat to low and stir in the non-fat Greek yogurt, basil pesto, and sun-dried tomatoes to create a smooth, creamy sauce.
5
Add the cooked gnocchi and fresh spinach to the skillet, tossing gently for one minute until the spinach is wilted and the sauce coats every piece.